When the United Kingdom voted to leave the European Union last month, the seaside town of Port Talbot in Wales eagerly went along with the move. Brexit was approved by some 57 percent of the town's residents.

Now some of them are wondering if they made the wrong decision.

The June 23 Brexit vote has raised questions about the fate of the troubled Port Talbot Works, Britain's largest surviving steel plant — a huge, steam-belching facility that has long been the town's biggest employer.

Solar Impulse 2 has landed in Cairo, completing the penultimate leg of its attempt to circumnavigate the globe using only the power of the sun.

The trip over the Mediterranean included a breathtaking flyover of the Pyramids. Check it out:

President Obama is challenging Americans to have an honest and open-hearted conversation about race and law enforcement. But even as he sits down at the White House with police and civil rights activists, Obama is mindful of the limits of that approach.

"I've seen how inadequate words can be in bringing about lasting change," the president said Tuesday at a memorial service for five law officers killed last week in Dallas. "I've seen how inadequate my own words have been."

Mice watching Orson Welles movies may help scientists explain human consciousness.

At least that's one premise of the Allen Brain Observatory, which launched Wednesday and lets anyone with an Internet connection study a mouse brain as it responds to visual information.

The FBI says it is giving up on the D.B. Cooper investigation, 45 years after the mysterious hijacker parachuted into the night with $200,000 in a briefcase, becoming an instant folk figure.

"Following one of the longest and most exhaustive investigations in our history," the FBI's Ayn Dietrich-Williams said in a statement, "the FBI redirected resources allocated to the D.B. Cooper case in order to focus on other investigative priorities."

This is the first in a series of essays concerning our collective future. The goal is to bring forth some of the main issues humanity faces today, as we move forward to uncertain times. In an effort to be as thorough as possible, we will consider two kinds of threats: those due to natural disasters and those that are man-made. The idea is to expose some of the dangers and possible mechanisms that have been proposed to deal with these issues. My intention is not to offer a detailed analysis for each threat — but to invite reflection and, hopefully, action.

Alabama authorities say a home burglary suspect has died after police used a stun gun on the man.  Birmingham police say he resisted officers who found him in a house wrapped in what looked like material from the air conditioner duct work.  The Lewisburg Road homeowner called police Tuesday about glass breaking and someone yelling and growling in his basement.  Police reportedly entered the dwelling and used a stun gun several times on a white suspect before handcuffing him.  Investigators say the man was "extremely irritated" throughout and didn't obey verbal commands.

It can be hard to distinguish among the men wearing grey suits and regulation haircuts on Pennsylvania Avenue in Washington. But David Margolis always brought a splash of color.

It wasn't his lovably disheveled wardrobe, or his Elvis ring, but something else: the force of his flamboyant personality. Margolis, a graduate of Harvard Law School, didn't want to fit in with the crowd. He wanted to stand out.

Montgomery Education Foundation's Brain Forest Summer Learning Academy was spotlighted Wednesday at Carver High School.  The academic-enrichment program is for rising 4th, 5th, and 6th graders in the Montgomery Public School system.  Community Program Director Dillion Nettles, says the program aims to prevent learning loss during summer months.  To find out how your child can participate in next summer's program visit Montgomery-ed.org

A police officer is free on bond after being arrested following a rash of road-sign thefts in southeast Alabama.  Brantley Police Chief Titus Averett says officer Jeremy Ray Walker of Glenwood is on paid leave following his arrest in Pike County.  The 30-year-old Walker is charged with receiving stolen property.  Lt. Troy Johnson of the Pike County Sheriff's Office says an investigation began after someone reported that Walker was selling road signs from Crenshaw County.  Investigators contacted the county engineer and learned signs had been reported stolen from several roads.

Pages

Talking Turkey (And Pie) In 'Thanksgiving'

Nov 20, 2012
Originally published on December 13, 2012 4:56 pm

In the introduction to his new book, Sam Sifton lays it out: "Thanksgiving is not easy." Sifton knows whereof he speaks; he's now the national editor of The New York Times, but before he took on that solemn responsibility, he was the newspaper's restaurant critic and a food columnist for its Sunday Magazine.

Sifton cites Thanksgiving stresses like drunk uncles, tense travel, itsy-bitsy ovens, family feuds and, of course, the dinner itself. But he offers to help with that last bit. He's written an entire book on Thanksgiving dinner — not a thick book, but a thorough one — intended to get you through the last crumb of pumpkin pie.

It's called Thanksgiving: How to Cook It Well, and here's one of Sifton's central pieces of advice: Forget innovation. Be conservative. "There should be no swordfish at Thanksgiving," he tells NPR's Linda Wertheimer. "There should be no beef tenderloin at Thanksgiving. Ham is an abomination at Thanksgiving. There should be a turkey. Turkey is why you are here."

Another pearl of wisdom: Gather up enough pots, even if you have to borrow some. And stock up on basics, especially butter. "Butter is an incredibly important part of Thanksgiving," Sifton says. "There's very little you can't fix with butter. I like that moment during my gambol through the supermarket in advance of Thanksgiving, when I load in the 2 pounds of butter, and think, 'Well, maybe I'll take a third pound of butter,' and put it into my shopping cart."

You never know when butter will come in handy, he adds. "You can put it into your dressing because it seems somehow wan. You should have a lot of butter."

Sifton's turkey recipes come in two forms: simple and simpler. "This is a stressful holiday, and there's no reason to make the cooking more stressful than that," he says. Most Americans, be they recent immigrants or Mayflower descendants, subconsciously compare their Thanksgiving turkeys to the giant, golden bird immortalized in Norman Rockwell's painting Freedom from Want. "And ... in this book, at any rate, I want to make the argument that achieving that bird is enough."

More confident cooks can, of course, try tougher tasks. "You can even end up frying a turkey," Sifton says — though that can be a daunting undertaking. "If you YouTube 'frying a turkey' and 'disaster,' you will find just an enormous number of terrifying and, at the same time, hilarious videos ... But if you follow my simple instructions and don't drink to excess, and wear shoes, you can end up with a really delicious bird."

And to finish the meal, Sifton has one hard and fast rule for dessert: There must be pie. "A lot of people feel, having been traditional about the turkey, that dessert is the time to go hog wild and create some kind of parfait, some chocolate extravaganza, and I'm not sure that's the right way to go," he says. Every family brings its own cultural traditions to the meal, "but having that apple pie, American as apple pie, on this most American of holidays, it's just terrific, and I declare, a must."

Copyright 2012 National Public Radio. To see more, visit http://www.npr.org/.

Transcript

LINDA WERTHEIMER, HOST:

Pick up a newspaper, go online right now, a few days before Thanksgiving, and here's what you can find: recipes for deconstructed pumpkin pie, mashed potatoes with blue cheese, instructions on steaming your turkey in addition to roasting it, advice on how have the fanciest, fussiest, most over the top Thanksgiving ever.

Sam Sifton of The New York Times has some advice of his own: calm down. He is the author of a new book, "Thanksgiving: How to Cook It Well." Sam Sifton thinks nothing is better than a straightforward traditional Thanksgiving meal.

Welcome.

SAM SIFTON: Glad to be here.

WERTHEIMER: So one of the major themes of your book is forget innovation, be conservative, the old ways are the best. Does that mean no swordfish for Thanksgiving?

SIFTON: There should be no swordfish at Thanksgiving. There should be no beef tenderloin at Thanksgiving. Ham is an abomination at Thanksgiving. There should be a turkey. Turkey is why you are here.

(LAUGHTER)

WERTHEIMER: Now, your suggestions, you begin with the basics. The one I liked was gather up enough pots. And it may be necessary to borrow from friends and family. And then stock up on the basics, especially butter.

SIFTON: Butter is an incredibly important part of Thanksgiving. I like that moment during my gambol through the supermarket in advance of Thanksgiving, when I load in the two pounds of butter and then think, well, maybe I'll take a third pound of butter. You never know when you can put it into something. You can add it to your dressing at the last minute because it seems somehow wan. You should have a lot of butter.

(LAUGHTER)

WERTHEIMER: Chapter Two of the book is "The Turkey." Now, you offer a basic simple roast turkey and talk us through that. And then you offer an even more simple roast turkey. There's a format at work here in the way you've written this book.

SIFTON: Yes, I'm trying to underscore the argument that I make at the beginning, that this is a stressful holiday and there is no real reason to make the cooking more stressful than that. Remember that Thanksgiving in America is set against the memory of that Norman Rockwell painting, "Freedom from Want." And no matter whether we're new Americans are lifelong Americans, we somehow on a cellular level think back to that image of that burnished bird. And I want to make the argument that achieving that bird is enough.

WERTHEIMER: But the idea is that you could start simple and then perhaps after you gain more experience escalate?

SIFTON: Yes, you could even end up frying a turkey.

(LAUGHTER)

WERTHEIMER: Not me, man. I think someone would be killed if I tried to fry a turkey.

SIFTON: Well, if you YouTube frying a turkey and disaster, you will find just an enormous number of terrifying and, at the same time, hilarious videos. But if you follow my simple instructions and don't drink to excess, and wear shoes, you can end up with a really delicious bird frying.

You have this oil that is bubbling along - at 350, 360 degrees - and you lower into it a turkey the size of an infant. And it cooks it at this ridiculous rate of like three and a half minutes a pound. You're done...

(SOUNDBITE OF SNAPPING FINGERS)

SIFTON: ...like that.

WERTHEIMER: Now, I like your sides chapter, 'cause that's my favorite part of Thanksgiving. But I must say that I especially like the chapter on dessert. Now, you have a hard and fast rule for dessert.

SIFTON: Yeah, there must be pie. A lot of people feel, having been traditional about the turkey, having been traditional about the sides, they feel that dessert is the time to go hog wild and create some kind of parfait, some chocolate extravaganza, and I'm not sure that that's the right way to go. Remember that every family will bring to the Thanksgiving table something of its own cultural past and something of its own cultural present, because your parents happen to be Armenian or your parents are Guyanese - and that's going to be reflected in the meal that you cook.

But having that apple pie, American as apple pie, on this most American of holidays, it's just terrific. And, I declare, a must.

WERTHEIMER: "Thanksgiving: How to Cook It Well" - it's a primer on maybe the best meal of the year cooked by you. Sam Sifton, thank you very much.

SIFTON: Thank you for having me. Transcript provided by NPR, Copyright National Public Radio.